Thank you. $24 dollars for 9kg, well....I saw a pushed video the other day for a machine that could make any fiber into pellet. I think I should get one...
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Doesn't look as pretty as some of the delights posted on here but tonight's offering was wild pork roast with baked potatoes, pumpkin and corn swimming in pan gravy :P
House smelled amazing and empty plates all round.
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Id be in for 2nds of that!!!!!
when the "little people" leave home and you still havent learnt to cut roasts down to miniscule size portions....you will see many heaps of left over meat after meal has been served...at this point the bread n butter comes out and 2nds is ALWAYS good....
Looks very nice n tasty DB.:thumbsup:
Whole yearling Fallow hindquarter and vege in the campoven.
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Home made vennison savaloys.
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Chamois sirloin, covered with salt in the fridge for the night...
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Rinced, dried, basted with olive oil and some spicy stuff.
Into the pellet smoker for a couple of hours.[emoji106]
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Out now....bloody delicious [emoji41][emoji106]
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Arapawa lamb shoulder roast with some veggies
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https://dish.co.nz/recipes/smoky-chi...raised-venison
It was pretty damned good. Cooking temp in recipe seems to be a mistake. I cooked it for 2.25 hours at 160c
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Cast iron bbq mutton meat.
Pizzas for tea tonight...
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but made a start on tomorrows too [emoji6]
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